Prep 5 mins
Cook 30 mins
I had no idea this dish even had a name until I grew up. We had it any time we had fried chicken, which was often. I love this dish - to me it is comfort food.
- In the skillet, heat the butter over medium low heat until melted.
- Add the onion and saute until wilted but not brown.
- Add the bell peppers and the corn and stir to coat everything with butter, sprinkle with some salt, pepper, and cayenne, and continue cooking over med-low heat, stirring frequently, until all liquid (if any) completely evaporates, the vegetables start to take on a slight caramalization and the whole room smells really, really good.
- (This should take about 20 minutes).
- Taste, adjust the seasonings if you need to, and serve.
- Note: I say to use a cast iron skillet because, as with cornbread, I believe this dish suffers in flavor if it is not cooked in one.
- However, if you don't have one, you can use another skillet- just know that it would be much better cooked in a cast iron skillet.
Simple and tasty. I forgot to thaw the corn first but just put a lid on the skillet for a few minutes. That did the trick. I also halved the peppers (1/2 red and green). My wife isn't big on green pepper, but she was pleasantly surprised at the mild flavor. It reheats in the microwave well, too!
I was looking for a recipe to use up some leftover frozen corn (corn to me is usually so boring) and came up on this. Since I also had some peppers, I thought I'd give it a try, and I'm very glad I did! Definitely major comfort food, different and rich tasting (I agree, that carmelization makes it taste so great). I ate the rest of my dinner and left the corn for last, and just savored it as long as I could. I would serve this as easily as a side dish for company as I would for just any day I wanted a treat. The colors are wonderful and it looks as good as it tastes. I'm glad I found the recipe! I'm even going to buy more corn tomorrow so I'm ready for next time! It's a keeper!
This was great! I have to admit that I was a bit of a skeptic because of the peppers but dh wanted this so we had it for dinner Cooking the onions and peppers till they were carmelized just made the flavor of this dish.